Bring some zest to your Summer with these refreshing fruity cocktails and light tostadas, piled up with fresh courgette and avocado. The perfect combination!
Gin paloma cocktails with tostadas
Bring some zest to your Summer with these refreshing fruity cocktails and light tostadas, piled up with fresh courgette and avocado.
For the cocktails
- 2 tbsp caster sugar
- 2-3 pink grapefruits
- 140 ml Bombay Sapphire Gin (4x 35m measures)
- 3 limes juice of 2, 1 sliced, to garnish
- 250 ml soda water
- 4 mint sprigs
For the tostadas
- 1 tbsp lime juice
- 1/2 tsp maple syrup
- 3 tsp olive oil
- 1 medium courgette finely diced
- 4 gluten-free corn tortilla wraps
- 7-8 basil leaves shredded
- 1 salad onion finely chopped
- 1 avocado finely diced
- a pinch of chilli flakes
Preheat the oven to 180ºC/Gas Mark 4. Mix the lime juice, maple syrup, 1 tsp oil and a pinch of salt together. Toss in the courgette. Make 16 circles with a 7cm (2 3/4.in) cookie cutter from the tortillas. Put on a lined baking sheet. Brush with the remaining oil.
Bake the tostadas for 5-7 minutes until just turning golden. Arrange on a plate. Toss the basil, salad onion and avocado through the courgette. Pile the mixture onto the tostadas and top with the chilli flakes.
For the cocktails, put the sugar and 2 tbsp water in a small pan. Warm until the sugar has dissolved. Squeeze 300ml (10fl oz) juice from the grapefruits, stir into the syrup, then sieve into a jug to remove any pips and flesh. Fill 4 tumblers with ice and add a measure of gin to each. Divide the grapefruit syrup between them; squeeze the juice of 1/2 a lime into each. Top up with soda water and garnish with sliced lime and a mint sprig. Serve immediately.